Lentil Soup
Ingredients
- 1 cup green or brown lentils rinsed
- 1 onion diced
- 2 garlic cloves minced
- 2 bay leaves
- 2 cups carrots peeled and sliced into ½ thick coins
- 3 cups baby yellow potatoes quartered
- 2 cups spinach or kale leaves
- fresh thyme
- Kosher salt
- freshly ground pepper
- 5 cups water
Instructions
- Heat oil in a medium size soup pot and sauté onion with a pinch of salt until translucent and about 5 minutes. Then add the garlic and sauté until fragrant.
- Add the lentils, half the water and bay leaves cover and bring to a boil.
- Simmer lentils for about 20 minutes until they begin to soften.
- Add the carrots, potatoes, remaining water (or just enough water to cover the vegetables) and a generous pinch of salt and simmer covered another 20 minutes until vegetables are cooked through.
- Turn off the heat and add in the spinach leaves, stirring until they wilt (this will take a minute or two). If using kale, these leaves are tougher and will need to be put in the soup the last 5 minutes of cooking.
- Season to taste with additional salt and some freshly ground pepper. Add in some fresh thyme if desired.
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